Sarson ka saag is one of the famous dishes known in India mostly in the Punjab region where this is eaten regularly. It is like a type of spinach but more bitter and darker green. This is a single pack of 800g tin.
There are a number of varieties of aubergines (eggplant). The pink ravaiya is native to India. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.
Taro Root (Arbi) Scientifically known as Colocasia esculenta, taro root is an edible form of corn and belongs to the family of a plant called Araceae. The corm is an underground, thick stem that is loaded with essential nutrients.
Black cumin is an annual herbaceous plant with fine foliage and delicate pale bluish purple or white flowers. It is indigenous to the Mediterranean but grows prolifically in many areas of the world.
Dairy Valley Gulab Jamun are soft delicious berry sized balls made of milk solids, flour & a leavening agent. These are soaked in rose flavored sugar syrup & enjoyed.
Similar to cinnamon but with a coarser, thicker bark. The taste is stronger than true cinnamon with a very subtle clove undernote. Used in pilau's, lamb and other meat dishes.
Made from the skins of dried chilies. It is extremely hot and an essential base for all vindaloo recipes, providing considerable zest and flavor. Please note that chili powder is also known as cayenne pepper. This is to distinguish it from the Mexican 'chili' variety which contains cumin, garlic, and oregano.